Savory Roasted Winter Vegetables

Posted on November 18, 2016

Hey boss-ladies & gents!

Lately I have been making roasted vegetables every couple of days. I just seem to go through them THAT fast! And I finally feel like I nailed this recipe (took long enough). After making dozens upon dozens of sorry-soggy roasted veggies I finally figured out the secret….turn up the heat! The oven goes up to 500°F

VEGETABLES:

butternut squash

haricot green beans

onion

broccolli

zuchinni

Sometimes I’ll throw in bell peppers or brussels sprouts
Really it’s whatever veggies you want. Just try to keep them roughly the same size. This ensures that all the veggies will be evenly cooked!

SEASONING OPTIONS:

black pepper, garlic powder (salt-free), and nutritional yeast

black pepper, garlic powder (salt-free), parsely, & thyme

black pepper, garlic powder (salt-free), sage & rosemary

METHOD:

Preheat oven to 500°F

Chop vegetables into similar sized pieces and toss into a large ziplock bag